Name: EN 16466-3:2013
Brand: CEN

Vinegar - Isotopic analysis of acetic acid and water - Part 3: 18O-IRMS analysis of water in wine vinegar

Published date

09-01-2013

Publisher

Comite Europeen de Normalisation

Foreword
Introduction
1 Scope
2 Normative references
3 Principle
4 Reagents
5 Apparatus
6 Procedure
7 Precision
8 Test report
Annex A (informative) - Results of the collaborative
study (2009)
Bibliography

This European standard specifies an isotopic method to control the authenticity of wine vinegar. This method is applicable on wine vinegar in order to characterize the 18O/16O ratio of water, and allows differentiating wine vinegar from vinegars made from raisins or alcohol vinegar.The Oxygen 18 isotopic analysis of water from vinegar is based on a similar method already normalised for wine analysis [2].

Committee	CEN/BT
DocumentType	Standard
PublisherName	Comite Europeen de Normalisation
Status	Current

Standards	Relationship
UNE-EN 16466-3:2013	Identical
DIN EN 16466-3 E : 2013	Identical
NEN EN 16466-3 : 2013	Identical
DIN EN 16466-3:2013-03	Identical
NS EN 16466-3 : 2013	Identical
I.S. EN 16466-3:2013	Identical
UNI EN 16466-3 : 2013	Identical
BS EN 16466-3:2013	Identical
NF EN 16466-3 : 2013	Identical
NBN EN 16466-3 : 2013	Identical
SN EN 16466-3 : 2013	Identical

EN 13188:2000/AC:2002	VINEGAR - PRODUCT MADE FROM LIQUIDS OF AGRICULTURAL ORIGIN - DEFINITIONS, REQUIREMENTS, MARKING
ISO 5725-4:1994	Accuracy (trueness and precision) of measurement methods and results Part 4: Basic methods for the determination of the trueness of a standard measurement method
EN 13189:2000/AC:2002	ACETIC ACID FOOD GRADE - PRODUCT MADE FROM MATERIALS OF NON-AGRICULTURAL ORIGIN - DEFINITIONS, REQUIREMENTS, MARKING